Alternative low-calorie noodles grow in popularity

ChungJungOne’s soy milk-based ‘Kongdambaekmyeon’. (Daesang)

Consumers in South Korea are increasingly turning to noodles made from ingredients such as tofu, soy milk, and seaweed instead of traditional wheat-based noodles. This shift is largely driven by a desire to reduce carbohydrate and sugar intakes, while also enjoying a lower-calorie option that is easy to prepare.

Companies including Daesang and Pulmuone reported a significant increase in sales of alternative noodles, including soy milk, tofu, and seaweed varieties on Thursday. Daesang’s food brand, ChungJungOne, introduced its soy milk-based “Kongdambaekmyeon,” which saw a 170 percent sales jump in the second quarter of 2024 compared to the same period during the previous year. Due to growing demand, the supply has been outpaced by orders since May 2024.

The rise of alternative noodles aligns with the growing “healthy pleasure” trend, where consumers seek enjoyable food options that are also nutritious. Not only do these noodles offer health benefits, but improvements in texture and taste have also fueled their popularity. In the past, konjac noodles were a prominent low-calorie option but often avoided due to their brittle texture. However, newer alternatives, such as soy milk noodles, have gained favor for their more familiar, wheat-like texture.

Soy milk noodles, in particular, have become popular because they are created by pushing soy milk dough through fine nozzles, resulting in a chewy consistency. With just 30 kcal per 150 grams, these noodles contain only a tenth of the calories found in typical wheat noodles, making them a good option for health-conscious consumers.